Serves 4

1 tbsp olive oil

2 small pears, peeled,

core removed, finely diced

½ cup fresh ricotta

2 tbsp pure cream

2 tbsp toasted walnuts, finely chopped

270g packet wonton wrappers

1 egg, whisked

150g light creamy blue-vein cheese

(such as Castello)

½ cup pure cream (extra)

½ cup toasted walnuts,

roughly chopped (extra, to serve)

1 Heat oil in a frying pan over medium heat. Add pear and cook for 3-4 minutes or until light golden and tender. Transfer to a bowl. Cool. Refrigerate until cold.

2 Line a baking tray with plastic film. Combine pear, ricotta, cream and walnuts in a bowl. Season with salt and pepper. Place 3 wonton wrappers on a flat surface. Place 1 tbsp of pear mixture on the centre of each wonton. Brush edges with egg wash. Place another wrapper over filling, sealing edges. Place on prepared baking tray. Cover with plastic film. Repeat with remaining wontons

3 Bring a large saucepan of salted water to the boil. When water reaches a rolling boil, add 4 ravioli and cook for 3 minutes or until ravioli float to the top and are cooked through. Transfer to a large plate. Cook remaining ravioli in batches.

4 Heat extra cream in a saucepan 
over medium heat. Add cheese. Stir until melted. Place ravioli on serving plates. Spoon over sauce and sprinkle with extra walnuts. Serve.